Black Beans and Cilantro

This is a very nice side dish that I serve with about any dinner. The black beans and cilantro is a very yummy and hearty combination. The ingredients and directions are as follows.

Ingredients:

2 15 oz. cans of  Black Beans
1/4 cup of cilantro leaves (more if you like a stronger taste of cilantro)
2 Tbsp. of unsalted butter
1 tsp. of sea salt

Directions:

Open and drain the cans of black beans. Rinse the beans with cold water until completely rinsed. Clean the cilantro with water and cut off  just the leaves and discard the stems. In a large non-stick pan, melt the butter and add the black beans, cilantro and salt. Stir and cook over medium heat until the black beans and cilantro are warm.

Enjoy!

Pineapple Upside Down Cake

This yummy cake is one of my son's favorite desserts. I hope you enjoy it as much as he does. The ingredients and directions are as follows.

Ingredients:

Pineapple Topping:
1 20 oz. can of pineapple chunks in own juice (drained and cut into triangular shape chunks) -you won't use the whole can.
4 Tbsp. of honey
2 tsp. of ground cinnamon
Non-stick coconut oil spray

Cake:
1 1/2 cups of almond flour
1/2 cup coconut flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 cup of honey
3/4 cup coconut oil (melted to liquid to yield 3/4 cup)
1/2 cup almond milk
2 tsp. apple cider vinegar
1 tsp. vanilla
1/2 tsp. almond extract
4 eggs- separated

Directions:
Pre-heat oven to 350 degrees.

Step 1 (Topping):

Spray a 9 inch round cake pan with non-stick coconut oil spray. Coat well so the cake can release easily when done. Lay your pineapple chunks on the bottom of the pan until covered making sure to leave some space in between the pineapple chunks. Set aside.

Step 2 (Cake):

Mix all dry ingredients together- Almond and coconut flour, sea salt and baking soda in a large bowl. Set aside.
Mix all wet ingredients together- Honey, coconut oil, almond milk, vinegar, vanilla, almond extract.
Set aside.
Eggs- Separate eggs into two bowls. Whip egg whites to form stiff peaks using an electric hand mixer. Blend egg yolks into your wet mixture bowl.
Next, thoroughly fold wet mixture into dry mixture. Now, using a rubber spatula, gently but thoroughly, fold whipped egg whites into your completed batter.
Finally, pour batter over the top of the pineapple chunks, honey and cinnamon in your cake pan. Tap slightly to settle batter down into the pineapple chunks.
Place in the oven and bake for approximately 30 minutes or until slightly brown on top.  Check at 20 minutes with a toothpick. When toothpick inserted in the center of the cake comes out clean- it is ready!
Cool for 30 minutes on a wire cooling rack. Invert onto serving plate.

Enjoy!